If you follow my Instagram feed, you probably know that a couple of weeks ago I posted a beautiful photo of an orange colored soup, bejeweled with bright green sage leaves. Well, lucky for you, this is that recipe.
Why this combination of carrot and sweet potato? It’s simple, really. I had a bunch of carrots and sweet potatoes laying around. This was a creation borne out of unintended abundance and sheer sloth. Despite its humble ingredients, I promise you that this soup will taste rich and luxurious. Get. Yo. Self. Ready…
- large sheet pan
- parchment paper
- large pot
- hand blender (or regular blender)
Roasted Carrot and Sweet Potato Curry Soup
- 1 lb of orange carrots, washed and peeled
- 1 lb of sweet potato, washed and peeled
- 2 tbsp sunflower oil
- 1/2 tsp. salt (for roasting)
- 1/4 tsp. black pepper (for roasting)
- 1 large sweet yellow onion, chopped
- 1 tbsp unsalted butter
- 2 tsp of curry powder
- 1 tsp of red curry paste
- 1/2 tsp ground cumin
- 4 c. of water (or unsalted vegetable stock), plus an extra cup to thin out soup to desired consistency
- juice of 2 limes (approximately 2 tbsp)
- 1, 5.46 oz can of full fat, unsweetened coconut milk
- salt and pepper to taste (to finish off soup)
Set your oven to 400F. Line a large baking sheet with parchment paper. Set aside.
Chop the sweet potatoes and carrots into 1-2 inch cubes. They don’t need to be perfect, they just need to be similarly sized so they cook evenly. Toss the chopped carrots and sweet potatoes with the sunflower oil, salt, and pepper, until evenly coated. Pour onto the parchment lined baking pan and spread evenly. Place in your pre-heated oven and roast for 25 to 30 minutes, or until the carrots are just tender. In other words, the carrots should not be mushy, but you should still be able to pierce them easily with a fork. Set aside.
As the carrots and sweet potatoes roast, start the soup base. Set your soup pot onto medium heat. Melt the butter. Throw in the chopped onions, curry powder, red curry paste, cumin, salt and pepper, and start sweating them until the onions become translucent. Add the roasted carrots and sweet potatoes to the pot. Then add in the lime juice and 4 cups of water or vegetable broth. Bring to a boil, then let simmer for 10 minutes.
Once it’s simmered, turn off the heat. Take a hand blender and blend the soup in the pot until smooth (be careful, it’s going to be very hot). Alternatively, you can ladle the soup into a regular blender, being sure to remove the clear top from the blender, and gently cover with a kitchen towel, allowing the steam to escape. Return the soup to the pot.
Add the coconut milk to the soup and blend using the hand blender again (note: if using the regular blender, add the coconut milk to the blender before returning to the pot). At this point, if the soup is a little thicker than you’d like, add as much water or broth as you need to get it to the right consistency for your taste. Simmer for another 5 minutes.
Also, TASTE the soup. Does it need more salt? Pepper? Does it have too much salt? You won’t know unless you try it.
Ladle the soup into bowls and garnish with some yogurt, fried sage leaves, and a sprinkling of a dukkah spice blend. This soup not only tastes great, but it’s good for you, too. Enjoy!